I’m one of those people who forgets to eat.
Or, really, more accurately, I’m too lazy to eat. Actually, as I type out this very post, I’m hungry. But it sounds like entirely too much work to get up from my desk and go find something to eat. So, I say, “Oh, I’m just going to write this post, and then I’ll eat.” Because, procrastination. And then two hours go by and I haven’t eaten and I have a headache and I’m ravenous and I eat two stale Pop Tarts and Slim Jim out of desperation and feel crappy the rest of the day.
Well, not really, but when you have the opportunity to use a Gilmore Girls quote, you go with it.
The key to me beating this urge to skip eating is to prep food. Having healthy, grab-and-go food in my kitchen is an absolute must for me. Being proactive and well-prepared is the only way I can conquer my well-ingrained laziness. Go figure.
I know food prepping isn’t for everyone, but it is vital to my healthy lifestyle. I carve out a few hours each and every week to prep a few healthy foods for the upcoming workdays. This week, I made a batch of superseed crackers, some white bean dip, date balls, hard-boiled eggs, and a big batch of these whole wheat apple raisin muffins.
“Muffin” is usually code word for “cake you can eat for breakfast without people looking at you weird,” but I promise, these muffins really are more breakfast-food-like and less dessert-like. They are made with 100% whole wheat flour—but they don’t taste like cardboard. They’re lightly sweetened using natural sweeteners like applesauce and maple syrup—but they aren’t so sweet you need a root canal. They are perfect with a mug of tea or a cup of coffee. I like to have mine with a big green smoothie on the side.
These muffins freeze wonderfully, too. In fact, I store these muffins in the freezer, and then when it’s time to nosh on them in the morning, I just heat one up for 20 seconds in the microwave, or let it rest on the counter for about 10 minutes before digging in. If I was really on my food prepping game (and had the extra freezer space), I’d triple or quadruple this recipe and keep a nice muffin stash for easy breakfasts.